Krusteaz Pumpkin Spice Pancakes

I have been seeing a boatload of pumpkin spice pancake mix all over the place, but had been mildly hesitant to pick up a box for two reasons. One, many of the mixes I have spotted required eggs and oil, which I don’t like adding to my pancake mix. Second, I realize I love pumpkin but my boyfriend isn’t the biggest pumpkin fan.  There are a few exceptions to that rule … so I had hoped that these Krusteaz Pumpkin Spice Pancakes would be an exception.  And … they were!
The mix itself is quite simple to put together – all you have to do is mix together water and the dry mix, with no need for eggs, oil, etc. A ½ cup of mix is a serving, so to make pancakes for two I used 1 cup of mix and divided out the water (listed on the back of the box) out for 2 servings instead of 4.
The pancakes cooked up nicely. As they cooked they changed into a nice brown color, and with the pancake browning it made it perfect. The pumpkin flavor wasn’t overwhelming, but it was noticeable. I enjoyed my pancakes with 1 tablespoon of sugar free syrup on them, with a sautéed banana on top of it.  Since we were having pancakes for dinner, I opted for scrambled eggbeaters and turkey sausage.
A ½ cup of mix is 230 calories or 6 points plus values. Delicious!
QUESTON:
Have you ventured into pumpkin spice pancakes?

Brinner: Waffles w/ Compote, Sausage & Scrambled


My boyfriend and I ended up having breakfast for dinner one night (termed: Brinner).  I personally wanted something simple to cook because I initially thought of pancakes, but then the thought of making them just wasn’t intriguing any longer.  Since we had some frozen low fat waffles in the freezer, my boyfriend was more in-tune with waffles (I think he sensed my immediate need to NOT want to make pancakes – so we settled).
To fancy up the waffles, I decided to make a fruit compote.  When I dumped my frozen mixed berries (blueberries, raspberries and black berries) into the pan there wasn’t enough to make one serving – so I decided to jazz it up, slicing up an apple (peeled) into small pieces and cooking it up all in a sauce pan with a bit of Equal (sugar substitute), a pinch of salt and water.  I let the mixture come to a slow simmer, stirring frequently until it thickened just slightly.  (Note: if I had used real sugar and a tiny bit of cornstarch it would have been a thicker compote.)
The waffles went into the toaster (simple!) and I cooked up some Trader Joe’s Sweet Apple Sausage (see review here: http://shannonslifestyle.blogspot.com/2013/03/trader-joes-sweet-apple-chicken-sausage.html).  Since the sausage is sweeter I felt it would be a perfect pairing with a breakfast – and I was right.  Then to just wrap things up I made myself  ½ cup scrambled egg substitute – seasoned with black pepper and a pinch of salt.  (Side note: if you’re cooking for someone who doesn’t like egg substitute, you can fry up regular eggs – which is what I did for my boyfriend since he does not follow the WW program).
Once the meal was done and assembled, I spooned the compote over the waffles and it was munja time! Points Plus wise, the entire meal was 8 points plus (4 – waffles, 3 – sausage, 1 – eggs).
QUESTION:
What is your favorite breakfast food to have for dinner?